My sister from another mother, Adrian Lipscombe, is back this week with another fabulous recipe and playlist. This time she shares a fabulous recipe for a bourbon-peach cobbler and soulful playlist featuring music from Al Green, Alicia Keys, Mint Condition, Ross Royce, D'Angelo, 112 and more! It's a perfect dish to make for Mother's Day.
"What can you say about a peach cobbler? Sitting on a porch on a hot and humid day at the age of 10, I was taught by an elder how to cut a peach just right, and I still to this day I cut my peaches the exact same way. From the smell of the charcoal BBQ pits to the chlorine and sunblock from the pool, peaches always remind me of the summer coming into full swing.
Peach cobbler is a staple in the summer growing up in the South. You can eat it cold or hot, with ice cream or not, and it is always there to end a meal just right. I feel peach cobbler is for the grown folks in your life and adding bourbon seals this deal. I think this stone fruit cobbler can always be found at the family picnics on the dessert table waiting for you to make up for any wrongs that Auntie’s new potato salad recipe did.
I will get the middle or the corner piece because it is always hit the right spot. If I am ever mad at you, I do expect peach cobbler as an “I love you.” to make up for whatever you did wrong. So this week, I chose a playlist of grown folk love, because I will always love peach cobbler."
- Chef Adrian Lipscombe
Bourbon-Peach Cobbler
Filling Ingredients
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ¼ cup bourbon
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- A squeeze of lemon juice
- 8 fresh peaches (6 - 8 cups), peeled and sliced *see note at the end or 2- 12 oz. bags of frozen peaches
Biscuit topping ingredients
- 1 ½ cup of flour
- 1 tablespoon baking powder
- 1 tablespoon of sugar
- 1 teaspoon salt
- 8 teaspoons (1 stick) cold butter
- 1 cup cold heavy cream
Instructions
- Preheat oven to 425 degrees
- In a medium-size saucepan, melt butter. Stir in flour to create a roux. Add bourbon, white sugar and packed brown sugar and bring to a boil. Reduce low heat temperature and let simmer for 1 minute
- Add peaches, cinnamon, ginger, cloves and lemon juice to sugar mixture. Set aside to cool for 10 minutes to cool
- Pour peach mixture into the bottom of 9"x13" baking dish (ungreased).
- In a separate bowl, sift flour, baking powder, sugar, and salt
- Cut butter in small pieces and add to flour mixture. Cut the butter in the flour mixture with a pastry blender or your hands until the mixture looks like coarse meal
- Add cold heavy cream and mix. Do not overwork the dough
- Spread dough on a floured surface and fold the dough like a map or letter fold. Do this procedure twice
- Roll dough to 1.4 in thickness or cut desire patterns with a cookie cutter. And place dough on top of peach mixture in the 9” x13” baking dish.
(Optional to break up the dough into same thickness pieces and drop on top of peach mixture in the dish) - Sprinkle more sugar on top of the dough if you like
- Bake at 425 F for about 25 minutes or until the fruit mixture is bubbling and the biscuit topping is nice and brown
- Serve hot, room temp, or cold and preferably with vanilla ice cream
* If using fresh peaches: Bring a large pot of water to a boil. Score the bottoms of the peaches (cut an "X") and drop them into the boiling water. Let them sit for a couple minutes, then remove. Use a paring knife to pull the skins off. Cut the peaches in half, working the knife around the pit. Twist to open the peaches and remove the pits. Slice into wedges about 1/2" thick.
